Portuguese seafood casserole

Yield: 4 servings

Measure Ingredient
½ cup Olive oil
250 grams Diced pork
2 \N Onions; chopped
2 \N Tomatoes; peeled and chopped
2 \N Sticks cabanossi; sliced
2 \N Cloves garlic; crushed
3 cups Sunlong Long Grain rice
2 cups Water
1 cup White wine
¼ teaspoon Saffron
2 teaspoons Hot water
500 grams Green prawns; peel & devein
500 grams Mussels; beards removed &
\N \N Scrubbed
2 \N Calamari hoods; sliced
½ cup Frozen peas

1. Heat half the oil in a large frying pan. Saute pork, onions, tomatoes, cabanossi and garlic for 3 minutes. Remove to a plate.

2. Heat remaining oil in same pan. Saute Sunlong Long Grain rice for 1 minute. Stir in water, wine and combined saffron and hot water. Simmer, uncovered, for 5 minutes.

3. Add seafood and pork mixture. Simmer, covered, for 5 minutes, stirring occasionally. Simmer a further 5 minutes, uncovered. Stir through peas.

4. Simmer for a further 5 minutes or until all liquid is absorbed and rice is tender.

5. Serve casserole with a green salad and crusty bread.

Recipe by: Super Food Ideas (Aussie Magazine) Converted by MM_Buster v2.0l.

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